Smokehouse voices

Clara Brasa

Meat, sausages and serving ideas

Editorial pen name used by the Smoke & Ember team

Smoke & Ember

Articles by this byline

Smoked beef for a meal in Seville

How to plan and serve smoked beef while keeping its crust and juicy centre visible.

How to build a pastrami sandwich in Seville

A good pastrami sandwich balances bread, slices and sides instead of piling on ingredients.

Smoked ribs for a family meal in Seville

Plan portions, sides and table space before ordering smoked ribs for a group.

Smoked pork belly: tapas ideas in Seville

Smoked belly can be cut into small bites that contrast tender meat with a burnished surface.

Whole smoked chicken for a meal in Seville

A whole chicken makes a centrepiece when you plan by bird and carve it at the table.

Smoked turkey salad in Seville

Smoked turkey adds a lean cut to a salad that can also become the main course.

Smoked duck breast as a Seville starter

Smoked duck suits a starter of fine slices where the cut remains the focus.

Smoked chorizo for a Seville sharing board

A seasoned sausage adds contrast to a board, provided gentler bites have room too.

Smoked kabanosy for a Seville snack

Slim kabanosy are easy to share when an appetiser does not call for an elaborate board.

Beef jerky as a Seville snack

Jerky offers dry strips and concentrated flavour, unlike a juicy piece of smoked meat.

Smoked chicken sausages to share in Seville

Chicken sausages divide easily into small pieces for an appetiser or informal meal.

How to choose smoked meat for a table in Seville

The right cut depends on whether you want to slice at the table, share ribs or build sandwiches.

Which smoked sausages suit a Seville appetiser?

A clearer board mixes shapes and flavour intensity instead of three nearly identical sausages.

Smoked chicken or turkey: what to choose in Seville

Both birds suit a shared meal, but their formats change how you serve and portion them.

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